Ingredients
2 cups all-purpose flour1 tablespoon sugar1/2 teaspoon salt3/4 cup shortening, cold1 egg, lightly beaten3 tablespoons cold water1 tablespoon white vinegarFILLING:1-1/3 cups sugar2 tablespoons quick-cooking tapioca2 tablespoons cornstarch5 cups fresh or frozen unsweetened raspberries, thawed1 tablespoon butterTOPPING:1 tablespoon 2% milk1 tablespoon sugarVanilla ice cream, optional
Preparation
In a large bowl, combine the flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened. Divide dough in half so that one ball is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle.
Meanwhile, in another large bowl, combine the sugar, tapioca, cornstarch and raspberries; let stand for 15 minutes.
On a lightly floured surface, roll out larger ball of dough to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge. Add raspberry filling; dot with butter.
Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with sugar.
Bake at 350° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. If desired, serve with vanilla ice cream.
